Ginger Glazed Mahi Mahi
by Morsels of Life | CJ HuangTry this ginger glazed mahi mahi - pan seared fish drizzled with a sweetly spicy ginger soy sauce!
Prep time:
Cook time:
Total time:
Cook time:
Total time:
Servings:
2
Cuisine: American, Asian, fusion
Category: mains, meals, seafood
Cuisine: American, Asian, fusion
Category: mains, meals, seafood
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1 tablespoon | sesame oil | ||||
| 1 tablespoon | ginger, grated | ||||
| 1 tablespoon | garlic, minced | ||||
| 2 tablespoons | soy sauce | ||||
| 1 tablespoon | lime juice | ||||
| 1 tablespoon | honey | ||||
| 1 teaspoon | chili pepper flakes | optional | |||
| 2 | mahi mahi fillets | Approximately 3-4 ounces each |
Methods:
- Gather all materials.
- Combine soy sauce, lime juice, honey, chili pepper flakes, sesame oil, ginger, and garlic. Heat until fragrant.
- Heat additional oil, and then place mahi mahi fillet in pan, cooking for approximately 3-4 minutes. Turn fillets over, cooking for an additional 3-4 minutes. Serve with sauce from Step 2 drizzled on top.
Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife
Calories (Cal): 110
・
Sodium (mg): 900
・
Fat (g): 7
・
Protein (g): 1
・
Carbs (g): 13
・
Fiber (g): 1
Nutritional values are estimates only. See our full nutrition disclosure here.
Nutritional values are estimates only. See our full nutrition disclosure here.
Like Daphne, the dressing has some of my favourite ingredients; I might include 2 more - onions and garlic. Mahi mahi is scarce in my part of Canada so I will likely use another white fish. Basa fillets have become readily available for some reason, and quite inexpensive, so they might do.
ReplyDeleteI like to try a new recipe every week - maybe a side, maybe a main - some are winners, some not. Even the "not winners" teach me something or provide an ingredient for another recipe. That happened recently with a recipe for garlic butter roasted carrots. I think the maker used smaller, sweeter carrots as mine had to cook much longer and had minimal flavour. I have cut them smaller to add to marinara, which I thought was innovative. But just today, I found a marinara recipe with not only carrots but celery. My carrots blended into the sauce without distinction but with their nutrients intact.
Onions and garlic are great ways to add flavor! It sounds like you've got a great mindset when it comes to food. Sometimes it's hard not to be disappointed, but it's great you can repurpose even the ones that aren't winners for you. :)
DeleteDoes anyone not have a problem with picture #2? After all if all the liquids from #1 meld together and that leave 2 solids...why is there 4 solids in the picture????????????????????????
ReplyDeleteIf you look at picture 1, you'll see on the top left side, one of the containers actually has three separate teaspoons of ginger in it. So the four solids you see are the three separate teaspoons of ginger (to make 1 tablespoon of ginger as called for in the materials) and 1 tablespoon of garlic. Hope that clarifies things for you!
Deleteand...anyone notice '2' different pans, "Pic #2" wok, and/or teflon skillet, ..."pic #3" Cast Iron skillet....hmmm????
ReplyDeleteYou're right, it looks like I used two different pans when making this recipe! What likely happened was I took pictures from two different times I made the recipe, and the pictures I used for Step 2 and Step 3 were from different pans. However, rest assured, this recipe will work on both a non-stick skillet as well as a cast iron skillet. :)
DeleteAnd...there are 4 pieces of Mahi in the picture...yet it states, clearly, 2 fillets???
ReplyDeleteRight again! If you look at the picture for Step 1, you'll notice each of the two fillets has two halves, divided by a reddish line. While cooking, the mahi mahi fillets fell apart on the reddish line, which is why, if you look at the pictures where there are 4 pieces, you'll notice there's no dividing line in the middle. You can also look at the "grain" of the flesh and see that each piece is actually half a fillet.
DeleteAND...you failed to indicate what size the fillets where, in order to base your sauce needs...!!!
ReplyDeleteI did, however, discover that your directions for 2*'3oz' fillets...was comparable, if the size and/or weight had been indicated.
Sorry it wasn't clear what size fillets to use. I will be sure to go back and specify. I'm not sure where you saw the "2*'3oz'" since I didn't specify, but it sounds like you got it worked out since a standard fillet is usually 3-4 ounces. :)
DeleteI love ginger!! Thanks for sharing at the What's for Dinner party. So glad you've joined us - have a wonderful week!
ReplyDeleteMe too! It's got such an unique flavor. :)
DeleteYour post is awesome and thanks so much for sharing it with us at Full Plate Thursday,510. Hope you are having a great week and come back soon!
ReplyDeleteMiz Helen
What a great way to add flavor, thank you for sharing on Fiesta Friday.
ReplyDelete